Aseptic filling machine



15 Sheets-Sheet 1 Filed Aug. 1. 1960 Aug. 27, 1963 w. MCK. MAR'nN ASEPTIC FILLING MACHINE l5 Sheets-Sheet 2 Filed Aug. 1. 1960 INVENTOR. WILL/AM McK. MARrm Aug. 27, 1963 w. McK. MARTIN 3,101,752

ASEPTIC FILLING MACHINE Filed Aug. 1. 1960 15 Sheets-Sheet 3 zzz ATTORNEY A1l8 27, 1963 w. McK. MARTIN 3,101,752

ASEP'IIC FILLING MACHINE Filed Aug. 1. 1960 l5 Sheets-Sheet 4 IN VEN TOR. WILUAM McK. MARTIN BY Z A All@ 27, 1963 w. McK. MARTIN 3,101,752

ASEPTIC FILLING MACHINE Filed Aug. l. 1960 15 Sheets-Sheet 5 INVENTGR. WILLMM Mc K. MARrm ATTORNEY Aug. 27, 1963 w. McK. MARTIN 3,101,752

ASEPTIC FILLING MACHINE Filed Aug. 1. 1960 15 Sheets-Sheet 6 Fla. 6

/b' iff gflwfzzvrozea WILLJAM MCKMARTIN M @MMM TTORNE'Y Aug. 27, 1963 w. MaK. MARTIN 3,101,752

ASEPTIC FILLING MACHINE Filed Aug. l. 1960 l5 Sheets-Sheet 7 277 Z757 4 II I i di 3 80 NI Il 1;; [75- r I l 4 r i 28o Z39 89 9 l s l efm/ I xx f2:

I.- l A INVENTOR. iw fait.; Eq "29a WILLIAM McK.MARTm Allg- 27, 1963 w. MCK. MARTIN 3,101,752

ASEFTIC FILLING MACHINE l5 Sheets-Sheet 8 Filed Aug. 1. 1960 Aug. 27, 1963 w. McK. MARTIN 3,101,752

ASEPTIC FILLING MACHINE Filed Aug. 1. 1960 l5 Sheets-Sheet 9 www@ Aug. 27, 1963 w. McK. MARTIN 3,101,752

ASEPTIC FILLING MACHINE Filed Aug. l. 1960 15 Sheets-Sheet 11 MT' EL Aug. 27, 1963 w. MCK. MARTIN ASEPTIC FILLING MACHINE Filed Aug. l. 1960 15 Sheets-Sheet 12 Aug. 27, 1963 w. McK. MARTIN 3,101,752

AsEPTIc FILLING MACHINE Filed Aug. 1. 1960 15 Sheets-Sheet 13 456 i u 497 lil 417 50 A IX l VALVE CAM TRAVEL 452 PRODUC T SUPPLY PRODUCT wf FROM CYL.

CAN FILLED k Y j fui-2O INVENTOR. 07u/4M MUC/WARUM Y @mh Aug. 27, 1963 Filed Aug. 1, 1960 Aug. 27, 1963 Filed Aug. 1. 1960 ASEPTIC FILLING MACHINE W. MCK. MARTIN 15 Sheets-Sheet 15 .idf

INVENTOR {wu/4M No?. MPT/Af MRL @q 3,ll,752 Patented Aug. 27, 1963 ice 3,101,752 ASEPTIC FILLING MACHINE William McK. Martin, 457 Virginia Ave., San Mateo, Calif. Filed Aug. l, 1960, Ser. No. 46,53? 12 Claims. (Cl. 141-92) tems, especially Vvthose for canning foods containing suspended solids, such as vegetable soup, beef stew, and the like. It also relates to improvements in ball valves for use in aseptic canning systems and the like.

This application is a continuation-in-part of my application Serial Number 845,744, led October l2, 1959, now Patent No. 3,041,185, which was a continuation-inpart of my application Serial Number 759,098, tiled September 4, 1958, and now abandoned, which was a continuation-impart of my application Serial Number 546,306, tiled November i4, 1955, now abandoned.

A very important object of the present invention is to prevent disintegration, attrition, or mushing of the solid e food product while assuring their accurate and rapid filling into presterilized containers.

Another important object of the invention is to provide The Necessity of Sterilz'zing the Product Before Putting It in the Can the product and because of control diiculties. The volurnes and cross-sectional areas in cans are so large that when a peripheral portion is heated to 300 F., the inside center remains below the sterilization temperature long afterV sterilization` has been completed at the peripheral portion and after prolonged heating has already begun degradation of the peripheral portion.

With viscous products in which heat transfer conduction and notV by convection, high processing temperatures cannot bei used after the product is in the can because of excessive scorching of the with the excessively hot can walls. Furthermore, even with nouviseous or low-viscosity liquid products, as well as particulate-type products such as whole kernel corn in brine and pea-s iubrine, in which the heat transfer is langely by convection, high-temperature processes cannot be Yused satisfactorily after the product is in the can because of the of accurately controlling the tunes required in the high-temperature is by in the can, and if the can is overlled, the reduction in headspace is reflected in less effective heat transfer; consequently, there is danger of understerilization with a consequent hazard of spoilage of the finished canned product.

product in contact the high-temperature sterilization the product being spread brought to the sterilization the sterile food is cooled In this invention, step precedes the filling step, out in a thin layer and quickly temperature. Subsequently, and is filled and sealed in the cans at the relatively cool temperature of about 9U-ll0 P. That means that the already-sterilized food has to be put into already-sterile cans and sealed by alread l'-sterile covers. It also means that the sterility of the cans and food must be maintained and protected before, during, and `after the filling operation.

Urtsuitabiity of Prior-Art Fillers for Aseptcally Canning Particulate Foods An important object of this invention Vis to provide a iling machine that can be conveniently operated under completely sterile conditions. Fillers already on the market can accomplish that object for some foods, none of them has been suited to what I call particulate foods, i.e., foods containing actual pieces of solid food material. For example, vegetable soup may contain whole peas and beans, diced potatoes, carrots, and pieces of celery. Beef stew would contain chunks of beef, diced potatoes and carrots, and so on. Filling machines capable of aseptically canning non-particulate liquid products have been unable to accommodate such gross pieces Without chewing or pulping `them into a practically homogenized slurry. Friction between the food and the edges of the machine or even friction between the food particles wears down the particles by attrition. Moreover, in some machines, the valves have been rendered inoperative or even damaged `by the accumulation of such particles; in other machines the particles have been broken up, mashed, and destroyed as individual particles by the valves. Since we eat with our eyes and by feel as much as with our palate, such foods are not acceptable and nullify a basic object of aseptic canning-which is to distribute to consumers canned food substantially identical to what a good chef or cook would serve directly from his kitchen.

Accordingly, another important object of the invention is to provide a ller capable of use with particulate foods without damage to the solid components and without adversely affecting operation of the ller. However, the illers utility is not, of course, limited to particulate foods or even to foods at all, or `to sterile process The point is that this filler is of especial utility in those fields.

T [ze Importance of Maintaining Back-Pressure in the Entire Processing System and lts Bearing on the Filler Sterilization and cooking at temperatures higher than 212 F. can be carried on only at high pressures. For example at 290 F. the pressure has to be maintained at not `less than about 43 p.s.i.g., which corresponds to the vapor pressure of water at that temperature; other- `wise the water content of the product will ash. Flashing cools the product, dropping it back to the temperature at which Water vaporizes under the prevailing pressure. Flashing also tends to disintegrate the solid food particles; for example, if peas were being cooked under pressure suddenly dropped, to the sudden exit of steam from within the peas. Flashing also atfects the flow of a continuous process by its eiect upon the products in the process.

Therefore. in an aseptic canning process, it is very 1mportant to maintain back-pressure on the product stream. Ahead of the filler, the food is heated in a continuous `stream to the sterilization temperature; then it is held at that temperature, while moving Linder pressure; next it 1s cooled to the desired filling temperature, while still moving and still under pressure-all this in order to maintain the back-pressure in the heating and holding portions of the system. lt is therefore necessary to maintain the product under pressure until it is iinally discharged from the filler. Accordingly, it is important that the filler operate at pressures not lower than this back-pressure and that the ller not cause this back-pressure to fluctuate 'any substantial amount. lt is also important that the ller itself not be affected `adversely by the pressure of the product stream and that the product not be atlected adversely by the filler.

Fillers currently in use for aspectic canning of homogeneous liquids employ a metering pump just ahead of the filler in order to maintain this back pressure. However, when handling foods containing solid pieces, such as vegetable soup, such pumps give rise to three serious objections:

(l) The pump chops and disintegrates solid components and thus gives the finished product an unattractive musbed or mulligan-lilie appearance.

(2) Slippage of the liquid phase of the product under pressure through clearances in the pump results in straining out soild components in the pulsating or intermittent metering operation of the pump, with a consequent accumulation of the solid components in the line ahead of the pump. The solids thus accumulated in the line ahead of the pump are discharged with each cycle of the pump. if the liquid phase of the product is thin or of low viscosity, the slippage of the liquid through the pump will be so great that the speed of the pump will have to be greatly reduced in order to maintain the ow tol the filler at a constant rate.

For example, in tests in `which 3/8" cubes of carrots and potatoes were metered into a water solution containing no starch or other thickening agents and processed at 290 F. under a pressure `of 60 p.'s.i.g. at the rate of 5 gallons per minute, the speed of the back-pressure pump had to be reduced to less than one third of the speed corresponding to its actual volumetric capacity. In this test the solid components accumulated in the pipe and waterjacketed cooling tube ahead :of the pump, while the water solution pereolated or strained through the `accumulated mass of cubed carrots and potatoes until the Whole system (cooling tube, holding tube, float chamber and process chamber) became plugged with the solid material.

A subsequent test showed that with only water in the system under 60 p.s.i.g. pressure and with the back-pressure pump standing still and the drive motor turned olf, the slippage of Water through the pump was 61/4 gallons per minute. Obviously, it would be possible to reduce the pumps ow rate to 5 gallons of water per minute only by reducing the pressure in the system, with a corresponding reduction in temperature in the heating and heat-holding portions of the system.

(3) Metering pumps capable of handling liquid-solid mixtures without attrition of the solids cannot be used in maintaining back-pressure in the system during presterilization of the equipment, because of the slippage through the pump. Even when the pump is stainding still, slippage is such that steam pressure in the heating unit would have to be reduced below that necessary to mainain he temperature required to sterilize the system. Moreover, there would be hashing of the super-heated water in the discharge side of the pump with a resulting reduction in temperature below that necessary for sterilization of parts of the pump and the system `beyond the pump through the filler.

The filler of the present invention maintains the backpressure in the product `stream at all times in its operation, without causing iiuctuation during any portion of the filling cycle and, morevover, the pressure level or the product stream does not adversely' affect the filler or its operation. ln contrast, none of the known fillers are capable ol" maintaining back pressure.

Hence, `another object of the invention is to provide a filler for aseptic canning processes that maintains backpressure on the food being processed and is itself unaffected by this back-pressure. My invention accomplishes this object economically and in a simple manner, without introducing complexity and adding possible new causes of trouble.

A further object is to provide a filler that can readily be sterilized and can be maintained in a sterile condition during continuous operation at high can-filling speeds.

in addition to `all these things, any filler must be capable of accuracy. Every canner has to give full weight and give it consistently, if he is to `stay out of trouble with the Food and Drug Administration, but 'ne also has to avoid giving too much if he is to endure competition. So another object of this invention is to provide consistent aocuracy in a high-speed filling machine.

Further objects of the invention are to provide a iilling machine ot superior efficiency, simplicity of construction, and capable of high-speed operation; to provide a novel type of piston-and-cylinder ller with novel inlet and outlet valves; and to provide a novel type of cam operation of the inlet and outlet valves for the cylinder, together with a novel synchronization of the inlet and outlet valves with the piston, as well as novel means for iadjusting the stroke of the piston to till different sized containers with dierent amounts.

Importance of Proper Valuing The invention also provides a novel type of ball valve, having several diiierent embodiments that may be used at different places in an aseptic canning system, especially in the iller. Tightness is essential in such a system, as are an ability to provide initial sterilization and `an ability to maintain that sterilization.

One object of the invention is to provide a ball-tvpe valve in which the tightness of the seal between the valve seat and the spherical surface of the valve body increases with increasing hydrostatic pressure. An 0ring in a groove is utilized like a piston in a cylinder, the hydrostatic pressure exerted on it being transmitted to the back side of the valve seat to increase the tightness of the seal against the spherical surface of the valve body. Moreover, the same hydrostatic pressure is also transmitted directly to the back surface of the valve seat. Although the actual movements of the O-ring and valve seat are negligible except at excessively high pressures, the pressure is nevertheless transmitted directly to the seal between the valve seat and the spherical metal surface of the valve body, the tightness of the seal thus increasing with increasing pressure.

Another feature of my new ball valve is that it is equally tight when operated with pressures on either side of the seals. In other words. it may be installed in any line irrespective of direction of ilow 0r pressure.

Still another feature, a very important one, is that the valve seat is self-aligning so that with wear or Warpage, the hydrostatic pressure exerted on the back side of the valve seat always produces a tight seal between the seat and spherical surface of the valve body. No metal "backup springs are used to keep the valve seats in tight contact with the valve bodies under zero or low pressure; the O-rings themselves are compressed sufliciently to maintain a tight seal under low pressure, and as the Huid pressure within the valve is increased, the hydrostatic pressure exerted on the back side ot: the valve scat still further increases the tightness of the seal.

'Iv ie above principles are applied to two-way, three-Way,

and four-way valves. In the latter two types, the spheri` cal valve body is positioned between two identical and opposite valve seats with back-up O-rings. A small annular clearance around the outside circumference of the valve seats provides for self-alignment of the spherical valve body between the two opposing valve seats and accommodates wear or warpage of the valve parts under changing temperatures.

Other objects and advantages of the invention will appear from the following description of a preferred embodiment, and of some modifications.

Brief description of the drawings In the drawings:

FIGS. 1A and 1B comprise a two-part isometric and partly diagrammatic View of an aseptic canning apparatus employing a filler and several ball valves embodying the principles of the invention. Some parts are broken away and shown in section, to disclose other parts. FIG. 1A shows the metering and mixing apparatus and the productsterilizing heater, while FIG. 1B shows the temperaturemaintaining and cooling apparatus, the container sterilizer, the illcr and the container-closing apparatus.

FlG. 2 is a view in elevation of a ller embodying the principles of the invention. Some parts have been omitted, some parts have been broken olf, and some parts have been broken away and shown in section along the line 2-2 in FIG. 3 to reveal parts behind them more clearly.

FIG. 3 is a top plan View of the device of FIG. 2, partly broken away and shown in section, omitting some parts that would tend to obscure the view.

FIG. 4 is a view in horizontal section taken along the line i`4 in FIG. 2.

FIG. 5 is a condensed developmental view in elevation corresponding to the path shown in the circle 5-5 in FIG. 3 and illustrating the lling cycle togther with the Valve-operating cam arrangement.

FIG. 6 is an enlarged view in elevation taken along the line 6-6 in FIG. 3 showing one of the ends of the product-filling cylinder and its valves.

FIG. 7 is a vertical sectional View on the scale of FIG. 6 taken along the line 7-7 in FIG. 3.

FlG. 8 is an enlarged view in section taken along the line 8 8 in FIG. 7.

FIG. 9 is an enlarged vertical sectional View taken along the line 9 9 in FIG. 2.

FIG. l0 is a View in elevation and partly in section, similar to PIG. 2, or" a modified form of filling machine, also embodying the principles of this invention. Some parts have been broken oli, to conserve space.

FIG. il is a top plan view, with some parts broken oli and some parts shown in section, of the machine of FIG. 10.

FIG. 12 is a view in side elevation of a preferred form of two-Way ball valve embodying the principles of this invention.

FIG. 13 is a top plan view of the ball vaive of FIG. 12.

FIG. 14 is a view in elevation and in section taken along the line 14-14 in FIG. 13, the valve being shown in open position.

FIG. 15 is a view like in closed position.

FIG. 16 is a View in elevation and in section taken along the line 16-16 in FIG. 14.

FIG. 17 is an enlarged fragmentary view in elevation and in section of a portion of FIG. 14.

FIG. 18 is a view in side elevation, partly in section, of a portion of the machine of FIG. l@ showing a novel three-way valve embodying the principles ofthe invention.

FIG. 19 is an enlarged View in section taken along the line 19-19 in FlG. 18, the valve being in the measuring position.

FIG. 20 is a diagrammatic view showing FIG. 14 with the valve shown how the cam Brief Generalized Description from its measuring The present invention is especially valuable in an aseptic canning system like that described and claimed in my copending application. Serial No. 845,744. That system involves: (l) precooking or blanching each ofthe solid food constituents with both the temperature and time of treatment automatically controlled, (2) metering each of the precooked or blanched solid constituents into the liquid phase of the product in the desired amounts and proportions. (3) mixing the solid and liquid components and feeding the mixture uniformly to `a pumping stage, (4) pumping the mixture into and through a product heater, a temperature holding tube, and a cooling system, to a filler` while maintaining uniform distribution of the solid components in the mixture throughout these operations, (5) quickly heating the product m'urture to temperatures in the range of 275-300 F. without local overheating or scorching of any parts of the product and without attrition or disintegration of the solid components, (6) conveying the heated product mixture through the holding tube, in which it is maintained at the elevated temperature for sufiicient time to cause penetration of heat into and throughout the solid components, thereby effecting complete destruction of bacterial spores and other microorganisms contained therein, (7) cooling the product mixture to approximately room temperature or to some other temperature below what the ash point of the product would tbe at atmospheric pressure, and (8) filling the cooled sterile product mixture in metered or measured amounts into presterilized containers While maintaining the product mixture under pressure in all parts of the system between the pump and the ller and while maintaining the filler in sterile conditi-on at all times during operation.

More specifically, as shown in the drawings, a liquidsupply unit A (FIG. 1A) feeds the liquid phase of a product to be canned to a liquid-metering unit B. Meanwhile, a solids supply. metering, and blanching unit C feeds various measured amounts of particulate or solid components into a mixing device D, where the solids are added to and mixed with the liquid. From there, the mixture is forced by a pump E through the remainder of the system, going first to la product-heating unit F and then into a How-control device G. The flow-control device G regulates a variable speed device H which in turn controls the speed of the pump E and the metering rate of the solids-feeding unit C.

From the How-control device G the hot mixture passes through a high-temperature-maintaining device I (FIG. 1B), where serilization is completed, and then Hows through a cooling means J. The cool sterilized product then flows to a filler K. A container sterlizer L supplies empty sterile containers M to the filler K, and lled containers N pass from the ller K through a sterile conveyor O to a closing machine P. A cover sterilizcr Q supplies sterile covers to the closing machine P, which applies them to and seals them on the containers N. The sealed, filled containers R then leave the sterile closing machine P, and a conveyor S takes them outside the sterile atmosphere of the aseptic canner to non-sterile equipment such as the washer, lahler, oase packer, and other equipment not directly concerned with the asceptic canning system.

'E S The Liquid Supply Unit A (FIG. 1A) pump E feeds the mixture into the pipe 105 and forces it through the system to the point where the filler K dispenses the mixture into the containers M. There are no valves or other obstructions between the pump E and or even precoolt the liquid 31 to any desired temperature, the uer I" though there s the How'comml device G usually below 212 F. An outlet 32 at the lower end of beyond the heater F' the kettle 30 may lead through a vertical pipe 33 and o The Product Steriizer-Heater F (FIG. 1A) three-way valve 34 to a pipe 35. The three-way valve 34 is used during the presteiilization of the aseptic canning system, at which time the valve 34 Closes oli the pipe 33 10 from the pipe 35 and connects the pipe 35 to aV water pipe 36. The purpose and operation of this feature and a preferred valve structure (FlGS. 2l and 22) will be explained The liquid supply unit A may comprise a kettle 3i) which contains a liquid food component 31. The ltettle 30 may be steam-jacketed and may, if desired, pieheat The preferred heater F includes an insulated housing 110 having a cylindrical upper portion 111 with a closed upper end 112, a central cylindrical portion 113, and a conical funnel-lilte lower portion 114. The lower portion 114 has a stationary outlet tube 115 and a rotating inlet tube 117 that communicates with the inlet pipe 105. A

later.

.4 motor 120` rotates the inlet tube 1il7 at a desired speed, The LlqmdMelermg Un B (FIG IA) preferably around 40 to 60 rpm. Most of the inlet tube The pipe 3S leads via abuttery valve into the liquid 117 llos generally parallel to the conical wall 114; at its metering unit B, which includes a generally cylindrical upper end an ourlet spout 122, whioh always faces the housing 40 providing a float chamber 41 in WllCh iS adjacent central cylindrical housing wall 113 closely admounted a float `42. A generally horizontal conduit 45, jacent tho upper end of the low-er portion .114, pours the lower than the desired level of the liquid 31 in the chainA product gently down the sloping wall 114 and distributes bei' 4 1, leads t0 the mXDg device D, Where lh@ liquid it around the housing 110 in a thin film. The slow speed 1V 21 15, Of COufSe, SUlJStm-lally m6 Same; Further llf of rotation of the spout 122 does not project the product SCUPUOU 0f a Pfffelffcd fof m 0f unit B Wlu be found 1n by centrifugal force against the walls. The gently owthe Parent aPPllCatlOfl Serial Number 845,744- ing product is then heated by surface contact only, with solids Supply, Metering and Branching Um: C (F1o. i/i) a swirling mass 0f Suprhated Steam 0r other hot eas- Between a pair of annular partitions 123 and 124 in the housing upper portion 111 is an inlet opening 128 for superheated steam. A cooling channel 129 is provided for circulating water to keep the adjacent housing wall cool so that spattered soup or other food product being heated will not be burned onto the housing surface. The partitions 123 and 124 divide the housing 110 into three main chambers, an upper chamber 130, an intermediate chamber 131 where the steam is introduced, and a lower chamber 132 into which the food product is introduced by the revolving spout 122. The upper end wall 112 of the housing supports a vertical drive shaft which drives a fan `135 iat its lower end. the drive shaft projecting out of the housing 110 and being provided with suitable driving means, such as a high-speed motor. The fan 135 iricludes a plurality of inner blades 141, tilted so that, when they rotate, they move steam from below them to above As shown in the drawings, the metering and blanching unit C includes a series of hoppers 60, one for each solid ingredient, a metering and blanching device 61 at the 30 lower end of each hopper 60, and a single convcyer belt 62 on which all the metering devices 61 mete out their ingredients and which carries them to and dumps them into the mixing device D. The solid constituents to bc measured out may be such things as cubed or sliced vegetables (c g., potatoes, celery, carrots, onions), whole small vegetables (e.g., beans, peas and small onions), and meat (e.g., cubed beef or slices of ham); the cubes may be about 3% or 1/2" on a side, or whatever size one wishes them, the cutting being done in `any desired manner. If desired, any of these ingredients may be precooked or sauted. Further description of the iunit C is given in application Serial Number 845,744.

The Mixing DEVCG D (FG- 1A) them. At the outer eri hery of the fan 135 is a series The mixing device `D comprises a funnel or housing 9i) of Imponer blads 145' having a side inlet connected to the conduit 45, an open The mtermfdlfte Chamber 13 i Serves as a steam en' upper end, and a bottom Outlet, which preferably is also trance and distributing chamber. The impeller blades the inlet to the input pump E. Solid material falls from 145 T Oalng at hlgh'slpced (eg, at about 180() rpm. m a the belt 62 directly or down a chute 94 which ends below 7,0 housmg no about 3 il dlamFtr) Puufhfi Steam-0ut-fr9m the open top of the funnel 90, and liquid enters the fumel the chamber 131 and impel it in a whirling motion inside through the Conduit 45 The liquid HOW mt@ and its the lower chamber `132 and out toward the walls 113 and level are determined by the oat 42, while the solid com- 114- The hot steam (s, at 80G-12005 R) Whlfled i t by the blades comes against the descending food ponents falling from the belt 62 are metered by the unit 0u C. The device D contains a screw 97 that mixes the solid 55 Product that 15 flowing gently down the Walls 113 and 1 14 components with the liquid 31 as the liquid flows continu- 0f the lower h0usmg- 1h15 36ml@ HOW Constantly exposing ously into the input pump E. Also, the lower end of the new surfaces of the product The Whlrhng steam does screw 97 is so made that it prevents the solid components not enter the fwd product but does heat lts Surface* from accumulating and bridging over the funnel outlet Then the Cfoled Steam (e-" at 35o-450 F') s sucked lp and pump inlet, further description being given in applica- Go bY the fan s lflnef-blades and Pllued through the m' tion Serial Number 845,744 riolrscf a cylindrical partition 126 into the upper cham- The MPM Pump (FIG 1A) The upper chamber 130 is provided with a suitable steam exhaust outlet 14S from which a duct 149 conducts most of the steam to a gas-tired superheater for recirculation. The steam thus reheated is returned through a duct 153 to the opening 128 in the annular chamber 131, from which it is again impelled tangentially into the product-heating chamber 132. Further explanation 70 of the heater F will be found in application Serial Number 845 744. roduct. A typical such pump has a pair of twin-lobcd v ijmpellers, but single-lobe impellers are also satisfactory. The Colmo! Deuce G (FIG' 1A) Such pumps are made by Waukesha Foundry Company From the heater F. the food ows through heatand by Creamery Package Company. Alternatively, a insulated equipment until it reaches the cooling tubes J. Robbins and Myers Moyno pump may be used. The 5 The insulation 177 is not in all instances shown in the The input pump E is a suitable type of positive-displacement pump driven by a variable-speed device H, lt G5 should be capable of pumping liquid products at pressures up to about 80 to 1010 pounds per square inch and capable of operation without chopping or mechanically disintegrating the relatively soft food solids. It is a valveless pump, for valves tend to crush, cut, or chop the drawings, for the sake of simplicity. The conduit 115 leads from the heating chamber 132 to the control device G, which may comprise a float chamber 181, a depending shaft 182 driven by the motor 120 and a slidably mounted float 183. At the lower end of the shaft 182 is a hollow screw 184 like the screw 97 for assuring the transmission of the miXtune of materials, its tip preventing bridging of the outlet and p-reventing crushing, mangling, or injuring the solid particles. A tube 147 equalizes the pressure in the chamber 181 with that in the heater F.

The oat 183 is mounted slidably on the shaft 182 but has no other relation to it except that the shaft 182 serves as a guide maintaining the iloat 183 in proper diametrical alignment. A lever system attached to the oat 183 operates a needle valve 187, which throttles a constant stream of air under pressure (eg, psig.) from a pneumatic tube 190. This airstream passes through a conduit 194 and serves as a control for the variable-speed device H which drives the pump E, as explained in application Serial Number 845,744. As the liquid level in the oat chamber 181 rises, the speed of the device H for the pump E and metering-blanching unit C is reduced. Then, the float 42 acts on the butterfly valve 54 to control the liquid level in the units B and D, so that the liquid is also metered to give the correct proportion of liquid to solids. Thus the different parts of the system act on each other. In this connection, it should be pointed out that the cause of liquid rising in the chamber 181 and raising the oat 183 is either that the pump E is feeding material too fast, or that the filler K is dispensing material slower than its normal constant rate. Normally, the level of the liquid in the float chamber 181 is constant.

The Temperature-Maintaining Device I (FIGS. 1A and 1B) The lluid passes from the device G into the temperature-maintaining device I by which it is held at the desired temperature for a time sufficient to complete sterilization, which may be from a few seconds up to about a minute. The larger the solid particles, the longer the time necessary to assure complete penetration of the particles by the heat at the holding temperature. For liquids like homogeneous pea soup 8 to 1D seconds at 286 F. is suicient. For vegetable soup containing SA" cubed vegetables, a holding time of 38 seconds at 290 F. has been found sufficient for complete sterilization.

The device 1 may comprise an insulated tube 196 of diameter great enough to prevent damage to solid pieces in the moving product and long enough to give the desired holding time while the product is continuously moved through the tube 196 by the pressure imparted in the heating chamber 132, at a velocity sutlicient to maintain the proportions of the mixture without damage to the solid particles. Here, sterilization is finished.

The Cooling Device J (FIG. 1B)

Next, the liquid passes into the cooling tube J, which is provided with a water jacket 197 having an inlet valve 198 and an outlet valve 199 which enable the cooling tube to be drained during initial sterilization. From there the mixture passes through a pipe 280 to the ller K. Just before the liquid reaches the ller K, there is a valve 201 to which is attached a drain conduit 202 with a bacl pressure valve 203. Just beyond the valve 201 is a second valve 264 which may be used to admit steam from a conduit 285 during the presterilizing of the system.

Container Sterilization (FIG. 1B)

In the meantime, containers M have been sterilized by a suitable sterilizer L, such as is well known in the art. The containers M are then ready to be fed into the filler K through a sterile passageway 206 by a star wheel 207.

10 Brit-3t General Description of the Filler K (FIGS. 1B and 2-4 In general the filler K shown in the drawings comprises a stationary main frame 210 and a rotating assembly 211 supported by the frame 210 and cooperating therewith to define a chamber 212 inside which sterile conditions are maintained, as by introducing a steady stream of steam from the container sterilizer L and the passage 206. Presterilzed empty cans M or other suitable containers enter from the container sterilizer L via the enclosed sterile passage 286 and the star wheel 267. The star wheel 207 introduces each empty can M into the chamber 212 through an inlet opening 213, and the can M is carried around a stationary track 214 (supported by the frame 210) while at all times being kept in alignment with a dispensing outlet 215 (FIG. 2). The can M travels approximately 270 along the track 214 and is then taken out as a lled can N at an outlet 216 by a star wheel 217 (or by fingers of a feed chain) and sent by the conveyer O to `the closing machine P, both of which are also maintained in a sterile atmosphere.

The Filler Frame 210 (FIG. 2 rMainly) The stationary frame 210 may include suitable standards 22) to hold lhe liller K above the door level. The standards 228 support a base 221, which supports thev remainder of the frame 210, including a central vertical stationary pipe 222 and a series of upright rods 223 spaced around the periphery of the filler K. The base 221 also supports an annular gear housing member 224 with an upwardly extending bearing boss 225. Secured rigidly to the exterior of the boss 225 is a spider 226 that supports an annular rim 227 with a cam track 228, discussed later. The rim 227 also supports the can track 214 on a series of standards 229.

Rotation of the Housing .fetszrrmby 21! um] the Sfar Wheels 207 and 217 (FGS. 2 4) `The rotating assembly or turret 211 includes an upper hub 230 secured to a rotating vertically mounted hollow shaft 231 that is mounted rotatably around the pipe 222. Suitable bearings and fluid seals may be provided along the shaft 231, and the shaft 231 is provided near its lower end with a bevel gear 232, preferably enclosed between the gear housing 224 and the base 221. The gear 232 may be driven by a bevel gear 233 on a drive shaft 234 that lies at right angles to the shaft 231 and is driven by a suitable motor 23S, which is the same motor that drives the closing machine P. Thus, rotation of the drive shaft 234 causes rotation of the assembly 211. The drive shaft 234 may also drive the star wheel 207 through gears 236 and 237 and star-wheel shaft 23S. Similarly, the star wheel 217 may also be driven from the shaft 234.

The hub 239 has a lower sleeve portion 249 pinned to the shaft 231 and has an upper flange 241. Around the sleeve portion 246 is secured a ring 242 that supports a spider 243. At the outer end of the spider 243 is an annular rim 244 provided with openings 245 in which are seated bushings 246. Inside the bushings 246 short shafts 247 are rotatably mounted, to the upper ends of which are secured container-engaging fingers 25|] that engage the containers M and move them around the track 214, cach centered beneath a filler outlet spout 21S. To the lower end of each shaft 247 is secured a crank arm 251 by which a cam roller 252 is rotatably supported.

The cam rollers 252 engage the cam 228, which is generally circular but has a flattened portion 253 near the filler track outlet 216. The purpose of this portion 253 is to slow the llled cans N down slightly as they approach and move into the outlet 216, to make transfer at this point gentle. At all other points, the fingers 250 are urged firmly against the cans and move them at constant speed. The lingers 250 pick up the cans M from the star wheel 206 and propel them through the filler K 

1. A FILLING MACHINE FOR AN ASEPTIC CANNING SYSTEM, INCLUDING IN COMBINATION: A STATIONARY HOUSING; A ROTATING ASSEMBLY COOPERATING WITH SAID HOUSING TO PROVIDE AN ANNULAR CAN-FILLING CHAMBER; MEANS FOR MAINTAINING SAID CAN-FILLING CHAMBER IN A STERILE CONDITION; A CAN TRACK IN SAID CAN-FILLING CHAMBER HAVING A CAN INLET AND A CAN OUTLET; AN INLET MANIFOLD ON SAID ASSEMBLY; A PLURALITY OF RADIALLY EXTENDING MEASURING CYLINDERS ON SAID ASSEMBLY, EACH WITH A RADIALLY RECIPROCATING PISTON AND AN OUTER END TOWARD AND AWAY FROM WHICH SAID PISTON MOVES. AND AN INNER END; CONTROL VALVE FOR EACH CYLINDER WITH A FIRST CONDUIT CONNECTED TO SAID CYLINDER, A SECOND CONDUIT CONNECTED TO SAID MANIFOLD, A VERTICAL OUTLET OPENING; A CENTRAL CHAMBER ENCLOSING THE INNER ENDS OF SAID CYLINDERS; MEANS FOR FILLING SAID CENTRAL CHAMBER WITH STERILE FLUID; MEANS ON SAID ROTATING ASSEMBLY FOR PICKING UP AT SAID CAN INLET ONE CAN AND RETAINING IT IMMEDIATELY BENEATH SAID VERTICAL OUTLET OPENING WHILE IMPELLING SAID CAN AROUND SAID TRACK TO SAID CAN OUTLET; AND TWO VALVE-ACTUATING MEANS FOR OPERATING SAID CONTROL VALVE CYLICALLY, COMPRISING (1) MEANS FOR CLOSING OFF SAID SECOND CONDUIT FROM SAID FIRST CONDUIT WHEN ITS ASSOCIATED PISTON REACHES THE INNER LIMIT OF ITS STROKE AND IMMEDIATELY THEREAFTER CONNECTING SAID FIRST CONDUIT TO SAID OUTLET OPENING TO DISPENSE SAID MIXTURE, AND (2) MEANS FOR CLOSING OFF SAID FIRST CONDUIT FROM SAID OUTLET OPENING AT THE RADIALLY OUTER LIMIT OF THE STROKE OF ITS ASSOCIATED PISTON AND IMMEDIATELY THEREAFTER CONNECTING SAID FIRST CONDUIT TO SAID SECOND CONDUIT. 